Classic Vinegar and Oil Based Coleslaw Recipe
Here’s a tangy and crunchy vinegar and oil coleslaw recipe that’s perfect for those who prefer a coleslaw without mayo. This version uses a simple dressing made with apple cider vinegar, resulting in a flavorful and refreshing slaw.
Servings: 6 Servings
Calories: 124kcal
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Ingredients
- 1 Small Head of Cabbage thinly sliced
- ¼ Small Head of Purple Cabbage thinly sliced
- 1 Large Carrot peeled and grated
- 1 Tablespoon Onion minced
Vinegar dressing
- 1/3 Cup Apple Cider Vinegar
- 3 Tablespoons Olive Oil
- 2 Tablespoons Granulated Sugar or honey or maple syrup
- 1 Tablespoon Dijon Mustard
- ¼ Teaspoon Salt
- ¼ Teaspoon Black Pepper
text ingredients
Instructions
- In a large bowl, add the shredded cabbage, carrot, and minced onion.1 Small Head of Cabbage, ¼ Small Head of Purple Cabbage, 1 Large Carrot, 1 Tablespoon Onion
- In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper.1/3 Cup Apple Cider Vinegar, 3 Tablespoons Olive Oil, 2 Tablespoons Granulated Sugar, 1 Tablespoon Dijon Mustard, ¼ Teaspoon Salt, ¼ Teaspoon Black Pepper
- Pour the vinegar mixture over the cabbage mixture. Stir to combine.
- This can be served right away, or you can make this up to 1 day ahead, refrigerate, and serve the next day. Just give it a stir before serving.
Nutrition
Calories: 124kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 161mg | Potassium: 315mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2387IU | Vitamin C: 58mg | Calcium: 66mg | Iron: 1mg
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